GREEK STYLE CHICKEN RECIPE RECIPES

Name: Greek-style roast chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: Greek
Ingredients: 750g new potatoes, thickly sliced lengthways; 2 tbsp olive oil; 8 chicken thighs, skin on and bone in; 300g cherry tomatoes; 100g black olives; ½ small pack oregano, leaves picked; 200g pack feta, crumbled into chunks; 2 tbsp red wine vinegar

GREEK-STYLE ROAST CHICKEN RECIPE - BBC GOOD FOOD

Greek-style roast chicken recipe - BBC Good Food image

This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 8

Ingredients

750g new potatoes, thickly sliced lengthways
2 tbsp olive oil
8 chicken thighs, skin on and bone in
300g cherry tomatoes
100g black olives
½ small pack oregano, leaves picked
200g pack feta, crumbled into chunks
2 tbsp red wine vinegar

Steps:

Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.

Nutrition Facts : Calories 574 calories, FatContent 34 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 32 grams protein, SodiumContent 3.5 milligram of sodium

GREEK-STYLE COUSCOUS RECIPE | MYRECIPES

Greek-Style Couscous Recipe | MyRecipes image

Mix cucumber, tomato, and oregano into couscous and sprinkle with feta to make this Greek-Style Couscous.

Provided by Robin Bashinsky

Yield Serves 4 (serving size: 3/4 cup)

Number Of Ingredients 10

Ingredients

¾ cup unsalted chicken stock
¾ cup uncooked couscous
½ teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
¼ teaspoon freshly ground black pepper
1 cup (1/4-inch) diced English cucumber
1 cup (1/4-inch) diced tomato
3 tablespoons fresh oregano leaves
1 ounce crumbled feta cheese (about 1/4 cup)

Steps:

Bring stock to a boil in a small saucepan over high heat. Place couscous and 1/4 teaspoon salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.
Combine remaining 1/4 teaspoon salt, oil, vinegar, and pepper in a large bowl, stirring with a whisk. Add cucumber, tomato, and oregano; toss to coat. Add cooked couscous; stir to combine. Sprinkle with feta.
Orange and Fennel Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper in a bowl, stirring with a whisk. Add 3/4 cup rinsed and drained unsalted canned chickpeas, 3/4 cup thinly sliced fennel bulb, 3/4 cup orange sections, and 1/3 cup chopped fresh flat-leaf parsley; toss. Stir in couscous.
SERVES 4 (serving size: about 1 cup)
Calories 251; Fat 1g (sat 1g, mono 2g, poly 4g); Protein 8g; Carb 38g; Fiber 3g; Chol 0g; Iron 1mg; Sodium 340mg; calc 54mg
Cabbage and Radish Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 1 cup very thinly sliced green cabbage, 3/4 cup very thinly sliced radishes, 1/2 cup prepared refrigerated salsa fresca, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lime juice, and 1/4 teaspoon freshly ground black pepper in a large bowl. Stir in couscous. Sprinkle with 5 ounces queso fresco.
SERVES 4 (serving size: 1 cup)
Calories 242; FatT 8g (sat 4g, mono 1g, poly 9g); Protein 7g; Carb 29g; Fiber 3g; Chol 7g; Iron 1mg; Sodium 315mg; Calc 87mg
Celery and Cashew Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon lower-sodium soy sauce, and 1/2 teaspoon brown sugar in a bowl, stirring. Add 1 cup sliced celery and 1 cup mung bean sprouts; toss. Stir in couscous. Sprinkle with 3 1/2 tablespoons chopped unsalted cashews and 2 tablespoons fresh cilantro.
SERVES 4 (serving size: 3/4 cup)
Calories 248; Fat 8g (sat 7g, mono 5g, poly 3g); Protein 7g; Carb 31g; Fiber 3g; Chol 0g; Iron 1mg; Sodium 296mg; Calc 26mg

Nutrition Facts : Calories 223 calories, CarbohydrateContent 28 g, CholesterolContent 6 mg, FatContent 8.9 g, FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 2.1 g, SodiumContent 350 mg

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